Saddle Of Lamb With Artichoke Puree Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Saddle lamb5 Pound (1 Piece, Lamb Loin Roast)
 Olive oil2 Tablespoon
 Oregano2 Teaspoon
 Garlic4 Clove (20 gm), crushed in a garlic press
 Grape vine leaves10
 Artichoke bottoms8 , cooked
 Mushrooms1 Pound, cooked
 Butter2 Tablespoon
 Red wine1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Salt To Taste
 Pepper To Taste


1. Rub lamb with olive oil. Combine salt, pepper, oregano, and garlic. Rub over lamb. Cover with grapevine leaves. Seal with foil. Refrigerate overnight.
2. Puree artichoke bottoms and mushrooms. Combine with butter and heat.
3. Set roast in a roasting pan. Remove grapevine leaves and season with salt and pepper.
4. Roast in a 325°F oven 50 minutes. Remove from oven. Reserve juice in the pan. Separate each loin from the saddle in one piece. Cut the meat into slices. Spread each slice with some of the puree. Reassemble the loins and tie securely in place. Return the meat to the roasting pan and add wine and water. Continue roasting, basting frequently, for 15 minutes.
5. Remove to a serving platter and discard strings. Skim fat from the pan juices and strain juices over the meat.